CRUST:

1 c. flour
1/2 c. butter
Sliced almonds

MIDDLE LAYER:

2 pkgs. pistachio instant pudding
3 c. milk

Mix according to package directions.

BOTTOM LAYER:

2/3 c. powdered sugar
2 c. Cool Whip (12 oz. size)
8 oz. cream cheese

1. Mix the crust ingredients together and pat into a 9 x 13 inch pan. Bake at 325 degrees for 15 minutes. 2. Bottom layer, whip together and spread in the bottom of pan. 3. Mix middle according to directions on pudding package. 4. Top layer, spread remainder of Cool Whip on the top. Sprinkle top with sliced almonds. Store in refrigerator.